Creamy Choco-Pumpkin Bars Recipe

Set your oven to preheat to 325 degrees F.

Line a 10x15 inch pan with foil, leaving enough overhang on the sides to easily lift the bars out later.

Add the pumpkin puree, flour, five spice powder, salt, bourbon, and eggs to the cream cheese mixture. Blend until everything is fully incorporated and smooth.

Gently fold in the semi-sweet chocolate chips, setting aside a handful to sprinkle over the top before baking.

Let the bars cool on a wire rack for 1 hour at room temperature, then transfer them to the refrigerator to chill for at least another 1 hour before cutting. This chilling time helps them firm up and makes for cleaner slices.

To serve, use the foil overhang to lift the entire slab of bars out of the pan. Carefully peel back the foil from the sides, then slice into 32 regular-sized bars. Wiping your knife with a paper towel between cuts will keep the edges extra clean.